Inhibitory effects of hydrocolloids on the formation of heterocyclic aromatic amines in smoked chicken drumsticks and the underlying mechanism
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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1. Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets;Food Chemistry;2024-07
2. Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty;Food Research International;2023-11
3. Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties;Polymers;2023-09-28
4. Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast;Food Chemistry;2023-09
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